4Meanwhile, in food processor bowl with metal blade or blender container, process raspberries with syrup until smooth. Strain to remove seeds. In small saucepan, mix 3 tablespoons sugar, the cornstarch and raspberry purée. Cook and stir over medium heat until mixture boils and thickens. Cool to room temperature.

5About 1 hour before serving, arrange fresh raspberries over filling. Refrigerate until serving time. With sharp knife, loosen dessert from side of pan; remove side of pan. Cut into wedges. Serve with raspberry sauce. Store in refrigerator.

Notes

Notes

Tips

Expert Tips

If you don't have a springform pan, you can make this dessert in a 12x8-inch pan.

This dessert can be made several weeks ahead. Prepare the brownie base and filling as directed in the recipe. Top the brownie with filling as directed in recipe and store it, tightly covered, in the freezer. Allow the dessert to thaw completely in the refrigerator. Top with the raspberries and sauce shortly before serving it.

4Meanwhile, in food processor bowl with metal blade or blender container, process raspberries with syrup until smooth. Strain to remove seeds. In small saucepan, mix 3 tablespoons sugar, the cornstarch and raspberry purée. Cook and stir over medium heat until mixture boils and thickens. Cool to room temperature.

5About 1 hour before serving, arrange fresh raspberries over filling. Refrigerate until serving time. With sharp knife, loosen dessert from side of pan; remove side of pan. Cut into wedges. Serve with raspberry sauce. Store in refrigerator.